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Indulge in the ultimate comfort food with our single serve Chicken and Dumplings For One recipe that only needs one pan. This easy recipe includes one chicken breast, cut into tender bite-sized pieces, combined with a mix of vegetables in a thickened broth. Topped with soft, fluffy dumplings, it’s an irresistible dish that’s sure to satisfy.
Looking for more single serving, hearty chicken recipes, try our Chicken Stew, Chicken Cacciatore, White Chicken Chili, and Creamy Mustard Chicken.
Table of Contents
- Why You’ll Love This Chicken And Dumplings Recipe
- Ingredients
- Recipe Variations
- Create Perfect Homemade Dumplings
- How To Make Chicken And Dumplings
- Expert Tips
- What To Serve With Chicken And Dumplings
- Frequently Asked Questions
- Discover More Single Serving Chicken Recipes
- Ways To Use Leftover Ingredients
- Chicken and Dumplings For One Recipe
Why You’ll Love This Chicken And Dumplings Recipe
- Simplicity: This recipe is really beginner-friendly; you don’t need any fancy cooking skills to make it!
- Speed: Whip this up quickly for a spontaneous comfort meal.
- Adaptable: Suitable for a range of dietary preferences with alternative ingredient options.
- Efficient: No leftovers mean no food wastage.
- Heartwarming: Nothing beats a bowl of creamy, home-cooked goodness.
- Doubles Well: Making chicken and dumplings for two? Simply double the ingredients!
Ingredients
If you have any ingredients leftover from this small batch Chicken and Dumplings recipe, check out our Leftover Ingredients Recipe Finder.
- Olive oil: Ideal for sautéing; can substitute with butter for richer flavor.
- Onions and garlic: Adds depth to the flavor base. Can use leeks or shallots as an alternative.
- Celery and carrots: Provides texture and essential nutrients. Feel free to toss in any preferred veggies. If you have extra carrots and celery, consider using them in a Macaroni Salad, Split Pea Soup, and Beef Stew.
- Chicken: I love making chicken and dumplings with a chicken breast. Thigh meat works well too. Got extra boneless, skinless chicken breasts? Use one in Chicken Tacos, Chicken Tikka Masala, or Chicken Marsala.
- Salt and pepper: For flavor.
- Chicken broth: This forms the body of your dish. I prefer using low sodium chicken broth because it allows me to control the amount of sodium in the dish a little better. Leftover broth can be added to Lasagna Soup and Spanish Rice.
For The Dumplings
- Flour: Flour forms the structure. I use all-purpose flour but for a gluten-free version, use gluten-free 1:1 flour.
- Baking powder: To give lift to the dumplings.
- Sugar and salt: For flavor.
- Butter: Adds richness; dairy-free alternatives work equally well.
- Milk: Use any percentage of cow’s milk, almond milk, or soy milk. Milk helps to moisten the dumpling batter.
This is just an overview of the ingredients I used and why I used them. For the full recipe please scroll down to the recipe box at the bottom of the post.
Recipe Variations
The beauty of this easy Chicken and Dumplings is its adaptability. Make the dish truly yours:
- Herbs: Infuse the broth with herbs like rosemary or thyme for added aroma.
- Spices: A hint of paprika or cayenne can add a gentle kick.
- Vegetarian: Swap chicken with firm tofu or tempeh and use vegetable broth.
- Creamy: For an extra creamy texture, add a splash of cream or coconut milk.
- Seafood: Replace chicken with shrimp or fish for a pescatarian version.
Create Perfect Homemade Dumplings
Growing up, Bisquick baking mix was the go-to for my mother’s dumplings. While those dumplings tasted great, I’ve found a homemade recipe that surpasses it.
This easy dumpling recipe, using everyday pantry items, eliminates the need for rolling dough and is even better than Bisquick’s version.
Combine flour, baking powder, sugar, and salt in a large bowl. Integrate butter with the dry mix, using either fingertips or a pastry blender. Once combined, add milk and mix until a dough forms.
To finish, drop generous spoonfuls of the dough into your simmering chicken stew.
How To Make Chicken And Dumplings
These step-by-step photos and instructions help you visualize how to make this one-pot Chicken and Dumplings recipe . See the recipe box below for ingredient amounts and full recipe instructions.
- Cook the onions, celery, carrots, and garlic in olive oil until tender.
- Add the chicken breast and season with salt and pepper.
- Pour in the chicken broth, bring to a boil; reduce heat to a simmer and cook 20 minutes, until chicken is cooked through. Using two forks, shred the chicken in the pot. Make the dumplings in a medium sized bowl and drop the dumplings into the pot by spoonfuls.
- Cover and simmer for 15 minutes.
Expert Tips
- Dumplings: Ensure the dough is soft but not overly sticky for the best consistency. Avoid over-mixing which can lead to tough dumplings and leave the lid on the pot when cooking the dumplings. Since the dumplings cook by steaming, the pot needs to be covered so that the steam doesn’t escape.
- Broth: For a thicker broth, reduce it longer on the stove.
- Chicken: To make this a quick dinner, you can use cooked rotisserie chicken from a grocery store or cooked leftover chicken from a previous recipe.
- Veggies: Feel free to sauté them until they’re golden for added depth.
What To Serve With Chicken And Dumplings
Complement your Chicken and Dumplings with the right side dishes to elevate the meal. Whether you’re in the mood for something light or seeking a hearty feast, we’ve got options:
- Salad: A fresh cucumber salad offers a crisp contrast.
- Bread: A slice of rustic French bread or a roll, perfect for soaking up the rich broth.
- Wine: A glass of white wine, like Chardonnay, complements the creaminess.
- Veggies: Sautéed green beans or roasted brussels sprouts with a garnish of shredded Parmesan cheese.
Frequently Asked Questions
Once your dumpling dough is prepared, drop sizable spoonfuls onto your simmering stew. Securely place the pot’s lid to allow the dumplings to steam, becoming tender and fully cooked in roughly 15 minutes. When done, they should double in size. To check, either slice a dumpling in half or insert a sharp knife into its center. A clean knife tip indicates readiness, and the dumpling’s interior should resemble a soft, baked biscuit. If undercooked, continue steaming with the lid on for an additional 2 minutes.
For a single serving of chicken and dumplings, I recommend a 2-quart saucepan. To ensure optimal results, choose a pan close to this size.
If you’re curious about the specific cooking and baking dishes I use for single-serving recipes, check out our FAQ page.
Additionally, you can view examples of the dishes we utilize on our Store page.
Refrigerate in an airtight container for up to two days.
Simply double the ingredients and monitor the cooking time.
Discover More Single Serving Chicken Recipes
Expanding your cooking skills is so much fun, especially when you’re making meals for one. Check out these awesome single serving chicken recipes – they’re full of flavor and made just for you!
Ways To Use Leftover Ingredients
If you have any ingredients leftover from this recipe, check out our Leftover Ingredients Recipe Finder or you might like to consider using them in any of these single serving and small batch recipes:
If you’ve tried our single serving Chicken and Dumplings or any recipe on One Dish Kitchen please let me know how you liked it by rating the recipe and telling me about it in the comment section below.
If you take a picture please tag us on Instagram (@onedishkitchen) we’d love to see it!
Chicken and Dumplings For One
Equipment
Ingredients
- ½ tablespoon olive oil
- ½ cup chopped onions
- ½ cup chopped celery
- ¼ cup chopped carrots
- 2 cloves garlic
- 1 (4 to 6-ounce) boneless, skinless chicken breast
- ¼ teaspoon kosher salt
- ⅛ teaspoon coarsely ground black pepper
- 1 ¼ cups low sodium chicken broth
For the dumplings
- ½ cup all purpose flour
- ½ teaspoon baking powder
- ½ teaspoon sugar
- ¼ teaspoon kosher salt
- 1 ½ tablespoons salted butter –cold
- ¼ cup milk
Instructions
- Start by heating olive oil in a 2-quart saucepan over medium heat for 30 seconds. Add onions, celery, and carrots, and cook for about 5 minutes until the onions turn soft and translucent. Then, add garlic and cook for another minute.
- Place the chicken breast in the pan and season with salt and pepper. Add chicken broth and bring to a boil. Reduce the heat to medium-low and let it simmer for 20 minutes, or until the chicken is fully cooked and can be easily shredded with a fork.
- You can shred the chicken right in the pot, or take it out, shred it on a cutting board, and then put it back in the pot.
- For the dumplings, mix flour, baking powder, sugar, and salt in a bowl. Cut the butter into the dry mix using your fingers or a pastry blender until it looks like coarse sand. Stir in milk just enough to form a dough. Drop spoonfuls of this dough into the soup. Cover the pot and let it simmer for 15 minutes. Enjoy it hot!
Notes
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- Dumplings: Ensure the dough is soft but not overly sticky for the best consistency. Avoid over-mixing which can lead to tough dumplings and leave the lid on the pot when cooking the dumplings. Since the dumplings cook by steaming, the pot needs to be covered so that the steam doesn’t escape.
-
- Broth: For a thicker broth, reduce it longer on the stove.
-
- Chicken: To make this a quick dinner, you can use cooked rotisserie chicken from a grocery store or cooked leftover chicken from a previous recipe.
-
- Veggies: Feel free to sauté them until they’re golden for added depth.
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
Could this be made from canned chicken?
Yes. Since canned chicken is already cooked, your cooking time will be reduced. Just saute the vegetables, add the canned chicken and broth and simmer on low for about 5 minutes, then make the dumplings (step 4 in the recipe).
I loved the flavors in this recipe. I’d like to be able to make it in the oven instead of the stove top. If so, how long would you suggest and at what temperature? I would also like to thicken the broth to make it more of a gravy. Any suggestions for that? Thanks for sharing this recipe. So delicious and perfect comfort food.
This recipe has not been tested in the oven. If you’d like to make the broth thicker, in a small bowl whisk together 1 teaspoon of cornstarch and 3 teaspoons of water. Stir the mixture into the broth before you add the dumplings and simmer as directed in the recipe.
First time I made this it was perfect!! Since then I’ve made it a couple more times and my dumplings have melted. Do you think it would help to refrigerate the dumpling mix for a short time before adding them to the soup? Maybe I used the wrong kind of butter (a spreadable kind rather than a block)
Once you drop the biscuit dough into the pot, be sure that you do not stir the dumplings and keep the heat to a simmer and not a boil. This will gently “cook” the dumplings. If you bring the broth to a rolling boil, the dumplings may dissolve or fall apart. Also, make sure you keep the pot covered after you add the dumplings. It is the pot’s heat that causes the dumplings to expand and cook.
I had two boneless thighs in the freezer, so I used those instead of a breast. I also added more broth because it seemed a little dry, but the flavor was out of this world! Another one to add to my favorite recipes!
I’m so glad you enjoyed the chicken and dumplings, Dina. Thank you so much for your feedback.
Delicious! I was discouraged about cooking for myself after my husband passed away, but Joanie’s recipes are so wonderful that I am cooking again. This was yummy 😋!!!
I made this recipe last week and it was delicious! I’ve never made dumplings before but they were so easy using Joanie’s instructions. I’ll definitely be making Chicken and Dumplings again and again. Thanks Joanie for all your great recipes, they inspire me to want to cook for myself again. Your cookbook is fabulous too!!!!!
I’m so glad you are enjoying the recipes, Rose. Thank you so much for taking the time to let me know.
I so enjoyed these dumplings, the whole meal. Could this dumpling recipe be used to do a jam rolypoly ? and can they be cooked on their own in a steamer ? so glad I found your recipes, thank you..
This is one of the BEST recipes that I have cooked in a long time. The broth was rich and the dumplings were great. Okay – everyone has to put their own spin on things…I added poppy seeds to the dumpling mix.
I’m so happy you enjoyed the recipe. Thanks so much for your feedback.
could this be made ahead of time and be reheated. A lot of recipes when they’re thick and like that and then reheated the sauce is very thin. I love the fact that’s your recipes are for 1. Although I do like leftovers I don’t like them for three or four days in a row.
Hi Marda, Yes the chicken and dumplings can be made ahead of time and reheated. You might need to add a bit more broth or water when you reheat it because the sauce will thicken up a bit when refrigerated.
My 9-year-old son helped me make this. He diced the carrots and helped fry the veggies. We both loved it. Great, simple and delicious recipe-thank you!